Total time
20 mins
Prep
5 mins
Cook
15 mins
Per head
£2.04
Difficulty
Easy
A fully plant-based version of the classic egg fried rice. Crumbled tofu takes the place of egg, seasoned with turmeric for colour and soy sauce for depth.
Did you know?
Buddhist monks in China have been cooking elaborate meat-free feasts for over 1,500 years, making China one of the earliest centres of vegetarian cooking in the world. Many classic Chinese dishes are naturally vegan, the flavour comes from technique, not meat.
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Ingredients
- 1 (medium, peeled and diced) carrot
- ½ (small, finely diced) onion
- ¼ tsp turmeric
- 1 pinch black salt
- 2 cloves, minced garlic
- 2 tbsp vegetable oil
- ½ inch ginger
- 5 (finely sliced) spring onions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 75g mixed frozen vegetables
- 350g cooked jasmine rice
- ½ block, 396g — one standard block, use half firm tofu
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Vegan Egg Fried Rice
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